Haoma

Submitted by nontaya on Mon, 2019-02-11 11:18

BANGKOK RESTAURANT

Haoma

A bold claim: Bangkok's first zero-waste, urban farm dining experience.

At a Glance
Review

This modern two-story wood house with backyard views is the brainchild of the Indian chef Deepanker Khosla who is zealot for the farm-to-table and zero-waste approach. Their 11-course dinner menu (B3,990) aims to showcase “neo-Indian” showcasing the cuisine’s 3,500 years of history. Guests familiar with Indian food or experience living in India will find comfort dishes in the dinner’s elevated version.

The buzz: Haoma is equal parts urban farm and modern fine- dining restaurant. They grow 32 edible herbs and plants to use in the kitchen, and recycle rain water for use in an aquaponics farm—which is also triple filtered and turned into sparkling mineral water.

The decor: You’ll get a short tour before the professional staff escort you to the modern house with backyard views. Every detail is a reference to the green mission of the restaurant, from the faint chime of recycled water coursing into the fish tanks, to the abundance of natural light, to furniture fashioned to emphasize the wood grain, to the earthy brick tones of the outdoor tables set amid the kitchen garden. Although the decor is very polished, the vibe is nonetheless down to earth, and pets are welcome outdoors.

The food: In the kitchen is executive chef and proprietor Deepanker “DK” Khosla (formerly Charcoal Tandoor Grill & Mixology). Since April 2022, their 11-course dinner menu (B3,990) has aimed to showcase “neo-Indian” showcasing the cuisine’s 3,500 years of history. Guests familiar with Indian food or experience living in India will find comfort dishes in the dinner’s elevated version. For example, the dessert with the 11-course dinner is Melody, a common dessert most Indian kids grew up with but served deconstructed and made of peanut nougat, dried mousse, and sea salt ice cream. After dinner, ask for the mint tea where you’ll see the staff pick the mint straight from the garden for you.

The drinks: Led by Vishvas Sidana, Haoma has probably one of the best wine lists at any restaurant in Bangkok. If you get the wine-pairing to go with your dinner (add on B3,290), you’ll get natural wine from small producers. For some labels served here, there are just a few thousand bottles per year. Sidana is at the very top of his wine game and will be able to tell you the story behind each label.

Why we’d come back: The novelty of Haoma’s bold, urban farm and zero-waste dining is enough to warrant a return trip, but we’d also come for the vibrancy and beautiful plating of the veg-forward dishes.

Venue Details

Address:	Haoma, 231/3 Sukhumvit Soi 31, Bangkok, Thailand
Phone:	02-038-5821
Website:	www.haoma.dk
Area:	Phrom Phong
Cuisine:	Indian
Price Range:	BBBB - BBBBB
Open since:	November, 2017
Opening hours:	Tue-Sun 1:30-6pm; Sat-Sun 7-10:30am
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Among Haoma's core values is a deep respect for nature. We strive to create the best flavors from what's available in our surroundings. "We grow what we cook, we cook what we love," says Chef DK. We try to bring the freshest organic Thai ingredients and produce and high quality sustainable meats to your plate, bringing together the impeccable flavors and plate presentations inspired by Chef DK`s Indian roots like never before.

haomabkc1902bkk

https://bookv5.chope.co/booking?rid=haomabkc1902bkk&d=22+Mar+2019&t=06%3A00+pm&source=bkchampions

12-Course Nature Menu

Price:

1,990++/ person

Date:

Mar 22 - 24, 2019 05:00PM - 08:45PM

Mar 26 - 30, 2019 05:00PM - 08:45PM

Apr 01 - 07, 2019 05:00PM - 08:45PM

https://bookv5.chope.co/booking?rid=haomabkc1902bkk&d=22+Mar+2019&t=06%3A00+pm&source=bkchampions

Details:

This menu is inspired by the landscapes of Thailand, celebrating ingredients across the Land of Smiles. The Chefs of Haoma \will take you through the journey of Thailand. Sit back and enjoy the ride.

Nature Menu

12 Courses

Price: 1,990++/ person

Galauti Cornets

Wild mushrooms, Spices, Citrus gel, Fresh truffles
Traditional Indian street food with mushrooms and 21 different spices , made with mushrooms that grow on these woods , slightly spicy and with a citrus punch.
Please use your hands for this course.

Oyster & Corn Tartar

Local oyster, Cilantro, Corn, Yuzu lemon
On Chef's visit to Surat Thani he came across these amazing oysters which he fell in love with in the first shuck, with reconstructed corn where each piece of corn is individually reconstructed and placed together, mounted on a brioche crisp.
Please use your hands for this course.

Golgappa

Chick Pea, Potato, Tamarind, Mint, Yoghurt
If you’re hungry at 4 pm in India , this is what you eat. A whole wheat crisp stuffed with chick peas, potatoes, mint, tamarind and homemade yoghurt, one bite several explosions.
Please use your hands for this course.

Melon Terrine

Three Local Melons, Tom Kha Sorbet, Tapioca

Tomato Mist

Haoma Farm Tomato, Whey, Indian Borage, Blueberry, Celery
One day after heavy rain chef saw these drops of mist on the borage leaves grown in our urban farm. Inspired by them he decided to create this amazing mist of tomtaotes paired with blueberry and cucumber.
Please use your hands for this course.

The Disappearing Duck

Duck Mousse, Rillettes, Haoma Urban farm
Free range ducks run wild in farms, disappear into the bushes. When chef saw this he wanted to recreate that amazing sensation. Northern Thai flavours paired with herbs from the Haoma urban farm.
Cutlery – Wodden fork and Spoon.

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Prawns on the Rocks

River Prawns, Seaweed, Mint, Dehydrated Tom Yum

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Haoma in a Bite

Haoma Raised Fish, Dashi, Haoma Greens, Raisin Jam
The essence of Haoma captured in one bite, layers of Haoma herbs, raisin and nuts with Haoma raised fish
Use hands with this course.

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Farmers Fuel

Tradition Indian royal celebration meal of bread, relish and pickles celebrating the true essence of provenial india.

Me in a Bowl

Charbroiled Chicken, Makhani Sorbet, Pickles
This is the first thing chef eats when he goes back home every year, deep rooted in our culture and where he comes from and what he cooked before opening Haoma this tikka masala is literally Chef DK in a bowl.

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Nadia

White chocolate, Sparkling wineSorbet, Berries, Rose Jam
This dish captures the essense of a woman. Celebrating Thailand as the land of beautiful mountains, incredible beaches and phenomenal women . Delicate white chocolate, sparkling wine and roses done differently.

Petit Four

Exclusive complimentary for Citi credit card members

Black and white
Cookie, Cheese Ice Cream, Crumble
Nobody can deny the amazingness of an oreo cookie . This is an oreo done the haoma way (limit 1 dish/person)

Chef Deepanker Khosla is both the engine and the pilot of Haoma's passionate endeavor to become a pioneer in sustainable fine-dining. His cuisine is focused on locally sourced quintessential ingredients, with an emphasis on simplicity, purity, and seasonal flavors.

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